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Mutton Broth

A clear broth made by simmering mutton in water, strained and chilled, served with a jelly mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mutton Broth

Mutton Broth

Ingredients

Directions

Make the broth

  1. Place the mutton in a pot and cover with cold water.

  2. Simmer for nearly all day until the meat is in shreds.

  3. Strain the broth through a colander and refrigerate overnight.

  4. Remove the grease that has risen, ensuring no particles remain.

Serve

  1. To serve, take 1 tablespoon of jelly and mix with ½ cup boiling water.

  2. Add salt to taste before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Mutton
Provides the meat, fat and collagen that give the broth its body and flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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